Well, I'll share how I did the ribs we had for supper tongiht with ya'll, if I can type without my fingers sticking to the keyboard.
My fingers are still greasy!
Y'know, if you ain't gettin' messy eatin' ribs, then they ain't good, right?
These were Danish ribs, sold in a 10# box at Kroger. They're a little lean, and not the meatest ribs I've ever seen, but the price was right, and they turned out dang good.
I've always thought I couldn't do ribs right. I usually bat about .500 when cooking ribs.
I've arrived! The Competition Ribs method (3-2-1) works for me.
Ya'll can look at the pictures
here. No need to sign in, click "view without signing in".
I used Sam's Choice Charcoal for the first time. $4.97 for 20#. Haven't seen the ashes yet, so I don't know how much ash Sam's makes.
I decided to try the Minion Method of firing up, with about 1/2 a ring, and 3 nice chunks of Hickory.
I lit the chimney starter on top of the grate from my grill, placed on top of the charcoal ring.
I used Blues Hog Rub, which always works well for me.
In the photo of the thermometers, you can't see it for the glare, but the round thermometer is sitting on 250°, while the ET-73 is showing 223°. Quite a difference, eh? Gotta check that round one next chance I get.
I cooked 'em for about 2 1/2 hours, then foiled with brown sugar and apple juice, for about an hour, then out of the foil and back on the top grate for about 30 minutes.
These ribs had enough meat on 'em to get me full, what with the store-bought beans, slaw and fries!
--
Charles
You might be a redneck if...
You’ve ever been arrested because you tried to drive to a vacation destination as the crow flies.